I first discovered spaghetti squash last April when I did the Whole 30 program
. Spaghetti squash is by far the best substitute I have ever found for pasta. It is buttery, tender, and has a light flavor perfect for soaking up any sauce you put on it. Spaghetti squash is especially delicious as the “noodles” in a casserole. It bakes wonderfully.
|Photo Courtesy of: Steamy Kitchen
For a step by step tutorial on how to prepare Spaghetti Squash: click here
So when I saw that my friend Ashley made a delicious looking spaghetti squash casserole made with turkey chorizo and brown-butter sage, I knew I just needed to have her share the recipe with the Creatively Lu community.
You may remember Ashley from when I featured her as a Friday Favorite for her blog: Redefining Rich. Last year, Ashley’s New Year’s resolution was to choose a different charity each month to support & bring awareness to. The year prior, Ashley’s resolution was to cook a new and exciting recipe every week. This year, Ashley has decided to combine the two and share other feel good things on her blog. This spaghetti squash recipe is one of the new recipes she has made and I am excited to share it with you all. So without further ado, here is the recipe.
Spaghetti Squash, Turkey Chorizo, and Brown Butter Sage Recipe
*Recipe adapted from Bacon and Legs
1 spaghetti squash
salt & pepper
1 lb. turkey chorizo
1 cup mushrooms, diced
1 large onion, diced
4 tbsp butter
2 tbsp fresh sage leaves, diced
1 ½ cups Jarlsberg cheese
Preheat oven to 375.
Slice the spaghetti squash in half. (Use a sharp knife). Scoop out the seeds and place “cut-side” up in a baking pan.Drizzle the squash liberally with olive oil and sprinkle with salt & pepper. Bake for 45 minutes, or until outer edges have browned. Let the squash cool for at least 5 minutes.
Heat a medium skillet on medium-high heat. Remove the turkey sausage from its casing and crumble in the skillet. Cook until meat has browned (Roughly 10-15 minutes). Place the sausage into a large bowl.
Drain grease from the skillet, but do not clean. Drizzle 1-2 tbsp of olive oil into the skillet and add mushrooms and onion. Cook the veggies until slightly browned (Roughly 8-10 minutes). Place the veggies into the large bowl (containing the sausage).
Return the skillet to stove and add butter. Stir the butter frequently until it has melted down and looks foamy. Keep cooking it. Once the butter has browned and omits a nutty-smell, stir in the fresh sage. Pour the brown-butter sage over the sausage, mushrooms and shallot.
Once your spaghetti squash is cool enough to touch, use a fork to shred out the noodles. Add the spaghetti squash noodles to the bowl. Toss all of the ingredients together. Add salt & pepper if needed.
Return the whole spaghetti, sausage mixture to your baking dish and sprinkle the cheese over the top. Bake uncovered for 25 minutes. Let cool for a few minutes before scooping out and serving.
Create a tasty Monday everyone. Below is your dose of inspiration for today.